Ingredients

Steps

• Mix coriander seeds and fresh coriander together and sprinkle onto a board.
• Brush oil over the tuna and roll it in the coriander mixture.
• Cook the tuna on a hot griddle pan until bar marks appear, keeping the middle pink.
• Blend coriander, garlic, coconut, and oil in a food processor to make a coarse paste.
• Mix all salad ingredients together in a large bowl.
• Slice the tuna and serve with a quenelle of pesto and the cabbage salad.